November 1, 2012

Pumpkin Snickerdoodles

Halloween is over and now we are going to be focusing all our attention to getting our menus together for Thanksgiving. These next few weeks are some of the yummies weeks of the year! I don't think there has been a fall season where I haven't wanted to bake more cookies or cook more soup. I would have to say September-January are my favorite months of the year. Another favorite of mine during these months are all the yummy recipes to use pumpkin in! But then again I like using it year round ;-)

These cookies are some of the best cookies I have made! They are not only delicious but they were the perfect blend between firm, fluffy and not too sweet but yet just the right amount of sugar that goes great with either a hot cup of coffee or a cold glass of milk.

Pumpkin Snickerdoodles

For the cookies:

1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree (not pumpkin pie filling)
1 egg
2 tsp vanilla extract
3 3/4 cup flour (sounds like a lot but it is right)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

For the coating:

1/2 cup sugar
1 tsp cinnamon
1/4 tsp pumpkin pie spice


Cream butter and both sugars until light and fluffy. Stir in pumpkin, then egg and vanilla; stir until incorporated.

While creaming the butter whisk the dry ingredients together in a separate bowl. Turn your mixer on low and slowly add the flour mixture to the creamed butter and pumpkin mixture. Mixture will be thick and sticky.

Either cover your bowl or transfer to a clean bowl and cover; chill in the refrigerator for at least 1 hour (I actually left mine in the refrigerator overnight, then took it out while the oven was preheating before baking). 

Preheat oven to 350F. Line baking sheets with parchment paper and combine the ingredients for the coating; set aside. Scoop dough and roll into equal size balls. Roll in the sugar coating, place on the baking sheets and gently push the cookies down to flatten the tops. Cookies will not spread much, so you don't have to leave more then 1 inch between cookies. 

Bake the cookies 12-14 mins, they should be slightly firm to touch for them to be finished. Let cool for 5 minutes on the baking sheet before transferring to a cooling rack. Cool completely before putting them into your cookie jar or tightly sealed container. These keep well! ENJOY!! 

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